Steak and Potatoes
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• Steak: A Meat Feast •
Ingredients:
For the Steak:
- 2 ribeye or sirloin steaks (about 1-inch thick)
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- Fresh rosemary or thyme sprigs (optional)
For the Potatoes:
- 4 medium-sized russet or Yukon Gold potatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp fresh parsley, chopped (optional)
Method:
Prepare the Potatoes:-
- Get the burner on (or cooker!)!
- Wash and peel the potatoes (optional) and cut them into even-sized chunks or wedges. We par boil them first!
- In a large bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, and paprika until well coated.
- Get the oil in a pan to heat up!
- Spread the potatoes evenly on a heated skillet.
- Fry in the preheated oil for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Once done, sprinkle with fresh parsley if desired.
-
Cook the Steak:
- Season both sides of the steaks generously with salt and pepper.
- Heat the olive oil in a large skillet or cast-iron pan.
- Add the steaks to the hot pan and sear for 3-4 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- In the last minute of cooking, add the butter, garlic, and herbs (if using) to the pan. Baste the steaks with the melted butter for extra flavor.
- Remove the steaks from the pan and let them rest for 5 minutes before serving.
3. Serve:
- Plate the steak alongside the potatoes.
- Optionally, garnish with a sprig of fresh herbs or a pat of herb butter.
- Enjoy your meal!